Shrimp broccoli breakfast frittata

I love making frittatas especially for breakfast. Every since I started making frittatas I stopped making omelettes because these are way easier to make. After all, the only thing you have to do is add the egg mixture to the pan and whatever toppings you like place on top and bake it away. This shrimp broccoli breakfast frittata is the prime example. Easy, delicious and good for you!

Shrimp broccoli frittata | Eat Good 4 Life

This shrimp broccoli breakfast frittata was the perfect way to start the day. Full of protein, veggies and super tasty to say the least. Frittatas are extremely versatile when it comes to making your own variations. You can add any of your favorite ingredients really. I have made severals variations before and all of them were equally good.

For this frittata variation I added shrimp. We eat shrimp on a regular basis so adding some extra protein to the frittata was just genius in my opinion. I really love seafood so anyway I can incorporate in my meals I will go for it.

If you are like me and love seafood I invite you to visit dishonfish.com Here you will find tons of recipes using fish and seafood. Recipes for breakfast, lunch and dinner. Fish is packed with protein, B vitamins and omega- 3’s so get creative or follow a recipe and start incorporating healthier protein into your diet.

Seafood, which includes fish and shellfish, received particular attention in the 2010 Dietary Guidelines because of evidence of health benefits for the general populations as well as for women who are pregnant or breastfeeding. In the 2015-2020 Dietary Guidelines for Americans seafood has actually received the attention it deserves. The health benefits have been thoroughly outlined.

I also have a few seafood recipes that you can find in this link to start experimenting. Sometimes it gets boring to use chicken and meat for protein sources and since fish is much healthier I suggest you give it a try.

This shrimp broccoli breakfast frittata is super easy to put together. All you need are 10 minutes for the prep time. Then you bake it and you are done. It is that simple.

If you like frittatas you will love this version so I hope you get to try it soon.

Enjoy!

Shrimp broccoli frittata | Eat Good 4 LifeShrimp broccoli frittata | Eat Good 4 Lifeshrimp-broccoli-breakfast-frittata

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Shrimp broccoli breakfast frittata

Miryam's original recipe

Yield: 4 servings

Total Time: 10 mintues

Ingredients:

  • 32 ounces egg whites
  • 4 whole organic eggs
  • 2 tomatoes, quartered
  • 1/2 lb fresh shrimp
  • 7-10 oz fresh broccoli florets
  • 6 oz provolone cheese
  • 2 tbsp olive oil
  • 1/2 tsp ground pepper
  • 1/2 tsp celtic salt, or Himalayan salt
  • Fresh cilantro, optional

Directions:

Preheat your oven to 425F.

Grease your 12 inch cast iron skillet with the olive oil or any other skillet. Set aside.

In a large mixing bowl add whole eggs and egg whites. With a wire whisk combine the eggs. Place the mixture in the cast iron skillet and arrange the broccoli, tomatoes followed by the cheese and shrimp. Add the salt and black pepper.

Bake in your preheated oven for 25-30 minutes. Sprinkle some cilantro if desired and serve while it is still hot with some whole grain bread.

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This is a sponsored conversation written by me on behalf of National Fisheries Institute. The opinions and text are my own.


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17 comments

  1. YOU are my hero. I recently found you…good grief…I cannot remember how, but I LOVE your recipes. The fact that you love to bake and are sharing all these wonderful recipes is just so…well WONDERFUL! I will be an avid junkie of whatever you are deciding to post because everything I have made with your recipes is Ab.So. Lute. Perfection! Tomato…pasta…wine…spinach! Cannot get any better than this! Unless you count the fact that my hubby is a wine specialist/salesman. Ha! I get my wine for free!

    keep cookin’ darlin!!!

    kate

  2. Kate Keese,

    thanks so much for the kind comment. I am glad you are liking the recipes and that they are working for you :-) What a nice perk that your husband can get the wine for free, we sure enjoy plenty of it at home!

    Thanks so much for visiting my blog!

  3. this looks so gorgeous miryam, kinda like penne alla vodka. adding blue cheese is a great idea. gorgeous pics.
    i love your new logo that i saw in fb, nice job. :-)

  4. So pretty! I pinned before I even read anything. :)

    And I didn’t post for a whole week, either. Difference is I have no kids, no e-books, no new website, etc. So you? Totally okay to not post in a week! ;)

    The pasta looks awesome. Great pictures!

  5. How exciting! This pasta looks easy and tasty too :)

  6. Am 77 yrs old so maybe that’s the prob. In the list of ingredients I find no mention of tomatoes and in the directions there’s no mention of the marinara sauce. Can’t be one and the same as you wouldn’t want to drain the marinara sauce, HELP! It sounds so yummy I’d love to try the recipe.

    • You are so right, it is not your age, it was totally me. The instructions where missing a lot of the steps, I don’t know what happened but now if have corrected them. Thanks for letting me know and thanks for visiting my blog.

  7. Recipe looks very good and I plan to try it. I see where the instructions tell me to add drained tomatoes and cook along with marinara sauce. If they are canned tomatoes – please tell us the amount. I don’t see that in the list of indredients. Thanks

  8. I really want to try this recipe, but I don’t know where to find the corrected recipe that includes the amount of tomatoes. Thanks

  9. This looks great—I too am a blue cheese fan. But I never would’ve considered adding it to marinara sauce. I have one question. The parsley is unaccounted for in the recipe instructions, but going by the photo it looks as if it is just sprinkled over the top. Is that correct?

  10. Miryam, Is it one pound jar of marinara plus 14 -16 ounce can of crushed tomatoes? Are these the correct amounts and do you drain the tomatoes.

  11. I made this dish for dinner and it was delicious. The blue cheese adds a nice exotic tang to the sauce. I winged it because I wasn’t sure about the tomatoes, but it is a great recipe. Adding the spinach at the end without cooking it, is definitely the way to go. Thanks, Miryam. I am now a fan and I will look at the rest of your recipes.

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